Boiled egg curry with peas

Hard boiled eggs

2 Tbs frozen peas (optional)

2 Tbs curry powder (Brinda’s own homemade curry powder)

1 medium size onion - chopped

Vegetable oil to cook

leaves Few curry

1 medium size tomato - chopped

1/2 tsp fenugreek seeds

1 tsp dry fenugreek leaves

to taste Salt

Enough water for the sauce

leaves Freshly chopped coriander

Some chopped spring onion (optional)

1 tsp garam masala

Boil the eggs, leave to cool down then remove the shell.

Using a sharp knife, carefully mark the egg across lengthwise. Only to create a line across.

In doing so it helps the curry sauce to flavour the egg better and also gives a nicer look.

Alternatively you can fry the peeled boiled egg, which also give another depth to the plain boiled egg.

To make the sauce:

Heat some oil in a saucepan or wok. Add the onion and cook for a few seconds.

Add the curry leaves, fenugreek seeds, curry powder. Cook for 1-2 minutes.

Add the chopped tomatoes, season with salt and leave to simmer for another 2 minutes.

Stir so the curry does not burn. As it cooks, the oil start to ooze out.

Add a little water, using a spoon break the tomato and mix through well to make a thick paste with the curry sauce.

Now add a little more water, enough to create a thick curry sauce.

Cover and leave to simmer for about 10 minutes. Enough time to cook thr curry and the rest of the ingredients.

Once the curry is thickened. Add the eggs in, spoon over the curry sauce.

Add the frozen peas if using

Cover with a lid, leave to simmer for another few minutes.

Drizzle with a little more oil. Sprinkle the chopped coriander and garam masala.

Add the spring onion if using.

Cover and leave the curry to continue its magic.

Serve with plain boiled rice or any bread of your choice.